Bear Hounds Ban

Tuesday morning at 9am, the California Senate Natural Resources and Water Committee takes up a bill to ban the use of hounds in the hunting of bears and bobcats. You can read the proposed measure here and contact the members of the committee through this site.

Senator Ted Lieu is sponsoring the bill. He says dogs with their radio collars give the hunters an unfair advantage, that it's unsportsmanlike. He also says the chase is cruel, stressing the bears even if a hunter does not wind up shooting them. Further, Lieu says the hounds attack other wildlife, pets and livestock on private land.

It was important for me to have a balanced report, so I spent a Saturday night in Red Bluff with the California Houndsmen for Conservation -- 500 members at a fundraiser. They are concerned about their rights being preserved. They believe this bill is just the first step in a vegan agenda.

What do you think? Leave a comment below.

You can research more on the number of bears killed in legal hunts here on the California Department of Fish and Game website.

Senator Lieu introduced the bill after California Fish and Game Commission President Bill Richards bagged a mountain lion in Idaho using hounds.

Comments

KISSed (Keep It Simple, Sir) Venison Kebabs(This recipe seervs a family of 5 venison lovers)For the skewers1 doz. large mushrooms2 lbs. boneless venison loin3 bell peppers (1 red, 1 yellow, 1 orange)4 small, sweet onionsMarinade1/4 cup ketchup 1/2 cup olive oil1/2 cup red wine1 tsp. salt1 tsp. pepper2 cloves garlic, crushed3 tbs. honeyPreparation:Combine all the marinade ingredients (or your favorite variation) in a zip-lock food storage bag.Cut the loin into 1- to 1-1/2-inch cubes and refrigerate in marinade for a minimum of two hours to a maximum of one day; take out of the refrigerator and allow to come to room temperature (about 30-60 min.) before draining. Save extra marinade for the grilling process.Cut the bell peppers into inch-size chunks, large mushrooms in half and onions in quarters.If using bamboo skewers, soak in water for 30 minutes prior (use a dish or something else to hold them under), then skewer the venison, onions, mushrooms and peppers in alternating fashion.Scrape the hot grates a final time before spraying or brushing with oil. Grill over medium-high heat for 10-12 minutes, rotating 90 degrees every 2-1/2 to 3 minutes (baste with extra marinade before each turn).When done, baste a final time, flip and wait 10 seconds before removing from grill. Let ‘em rest a minute, then serve hot with your favorite age-appropriate cold beverage!

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KISSed (Keep It Simple, Sir) Venison Kebabs(This recipe srvees a family of 5 venison lovers)For the skewers1 doz. large mushrooms2 lbs. boneless venison loin3 bell peppers (1 red, 1 yellow, 1 orange)4 small, sweet onionsMarinade1/4 cup ketchup 1/2 cup olive oil1/2 cup red wine1 tsp. salt1 tsp. pepper2 cloves garlic, crushed3 tbs. honeyPreparation:Combine all the marinade ingredients (or your favorite variation) in a zip-lock food storage bag.Cut the loin into 1- to 1-1/2-inch cubes and refrigerate in marinade for a minimum of two hours to a maximum of one day; take out of the refrigerator and allow to come to room temperature (about 30-60 min.) before draining. Save extra marinade for the grilling process.Cut the bell peppers into inch-size chunks, large mushrooms in half and onions in quarters.If using bamboo skewers, soak in water for 30 minutes prior (use a dish or something else to hold them under), then skewer the venison, onions, mushrooms and peppers in alternating fashion.Scrape the hot grates a final time before spraying or brushing with oil. Grill over medium-high heat for 10-12 minutes, rotating 90 degrees every 2-1/2 to 3 minutes (baste with extra marinade before each turn).When done, baste a final time, flip and wait 10 seconds before removing from grill. Let ‘em rest a minute, then serve hot with your favorite age-appropriate cold beverage!

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One of my recipes I call Venison de Ortega. I am from Arizona and I can eat hot but it is not for eonvyree. Ortegas fit the bill for eonvyree. When you are camping or hunting then simple should be the order of the day. Take tin foil or a small skillet and saute the ortegas in butter once they are nice and soft remove from the flame. Prepare the venison by applying some butter to both sides and season with Schilling's montreal steak seasoning ( I used to do it the long way but montreal has everything you need already in it). Put the steaks on the grill and cook to rare to medium rare (personal taste/ I like my meat medium rare (about 4 min to a side) Place the ortegas on the steak and layer Monterrey and mild cheddar and a ring of raw onion on top of the steak. Cover with the tin foil you used earlier. By the time the cheese has melted to cover your steak, your steak will be done. When you remove the tin foil you will want to take pictures of how pretty it looks! I use this recipe for venison and for elk and I cut my steaks at least 1 1/2 to 1 3/4 thick so I can cook my steaks medium rare. it doesn't come any more organic than that! This is great tasting very filling and pretty healthy too, I enjoy it with a large very cold glass of milk, then I refer to the Jack Daniels recipe submitted earlier because of what a good job I did as a cook.

I got my wife threw hunter sftaey a few years back, so that we could spend more time together in the great outdoors, and teach are two kids together as a family about the special time hunting. My kid's love it, they are 9 and 12, and have been hunting with me since they were old enuff to walk. Recently I submitted a photo of her with a whitetail she harvested in Idaho last year, which of course is bigger than any I have harvested. And know she has the braggin rights. Thanks for printing her picture. She's pumped for what next year will bring!

One of my recipes I call Venison de Ortega. I am from Arizona and I can eat hot but it is not for eyrveone. Ortegas fit the bill for eyrveone. When you are camping or hunting then simple should be the order of the day. Take tin foil or a small skillet and saute the ortegas in butter once they are nice and soft remove from the flame. Prepare the venison by applying some butter to both sides and season with Schilling's montreal steak seasoning ( I used to do it the long way but montreal has everything you need already in it). Put the steaks on the grill and cook to rare to medium rare (personal taste/ I like my meat medium rare (about 4 min to a side) Place the ortegas on the steak and layer Monterrey and mild cheddar and a ring of raw onion on top of the steak. Cover with the tin foil you used earlier. By the time the cheese has melted to cover your steak, your steak will be done. When you remove the tin foil you will want to take pictures of how pretty it looks! I use this recipe for venison and for elk and I cut my steaks at least 1 1/2 to 1 3/4 thick so I can cook my steaks medium rare. it doesn't come any more organic than that! This is great tasting very filling and pretty healthy too, I enjoy it with a large very cold glass of milk, then I refer to the Jack Daniels recipe submitted earlier because of what a good job I did as a cook.

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